FRENCH BEAN SALAD

Prep/Cooking Time: 30-45 Minutes

Ingredients

Instructions

Take the green beans and remove the top and tail
Blanch the beans in boiling salted water and refresh in ice so as to keep green and crunchy
Wash the cherry tomatoes and cut in half through the core
Reserve both the tomatoes and the beans in the fridge till needed
Take the foie gras terrine and cut 2 slices, only 2 as you need to keep the terrine from drying out
Only cut more terrine when you need it
Take the slices of foie gras and break into rough pieces
Keep in the fridge wrapped in plastic until needed
Dressing
Peel the shallots and remove the root
Finely dice the shallots and place in a thick bottom pan
Add to the pan the 50ml olive oil
Cook slowly over a low gas until the shallots are softened and begining to sweeten
Remove from the heat and leave to cool in the oil
Once cool place the cooked shallots in a whisking bowl
Add to the bowl the mustard, honey and vinegar
Whisk together and slowly begin to add the other 400ml olive oil
The dressing will thicken as more oil is added dont worry this is expected
Once all the oil is combined season to taste with the salt and pepper and reserve till needed

To serve